Mexican Summer Squash Casserole

This Mexican-style squash casserole recipe features zesty chile peppers, your favorite red salsa, and a bubbly layer of sharp Cheddar cheese on top.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 90 Calories

Ingredients

• 1 teaspoon salt
• 2 (4 ounce) cans chopped green chile peppers, drained
• 1 serving cooking spray
• 1 pound peeled zucchini, quartered lengthwise and sliced
• 1 tablespoon finely sliced green onion, or to taste
• 0.25 cup all-purpose flour
• 0.66666668653488 cup finely chopped onion
• 1.25 pounds unpeeled yellow squash, quartered lengthwise and sliced
• 2.5 cups shredded, reduced-fat sharp Cheddar cheese, divided
• 0.75 cup mild or medium salsa

Recipe Instructions

Step 1

Garnish with green onions just before serving.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.

Step 3

Combine yellow squash, zucchini, 1 ¼ cups Cheddar cheese, chile peppers, onion, and salt in a large bowl; sprinkle with flour and toss to coat. Transfer mixture to the prepared baking dish; cover with aluminum foil.

Step 4

Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Discard foil; spread salsa on top and sprinkle with remaining 1 ¼ cups Cheddar cheese. Continue baking, uncovered, until golden and heated through, about 20 minutes.